MP 150 — FOOD SAFETY AND PROCESSING CREDITS:

This course instructs students on the food safety behind meat processing. Hazard analysis and critical control points (HACCP’s), sanitation, quality control, and other safety measures will be covered in this course. This course is geared towards educating students on how to create quality products that are safe for consumers and safe for the meat processing workforce.

Part of

• AAS
• MEAT PROCESSING
• MEAT PROCESSING DIPLOMA

Source ↗

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